Title Gėrimų su linų sėmenų aliejumi technologinių savybių tyrimai /
Translation of Title Studies on beverages, containing flaxseed oil.
Translation of Title Исследование свойств напитков, содержащих масло семян льна.
Authors Liutkevičius, Algirdas ; Tamulionytė, Danutė Marija
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Is Part of Maisto chemija ir technologija = Food chemistry and technology = Химия и технология пищи.. Kaunas : KTU Maisto institutas. 2005, t. 39, Nr. 2, p. 30-36.. ISSN 1392-0227
Keywords [eng] whey and milk beverages ; flaxseed oil ; polyunsaturated fatty acids
Abstract [eng] The impact of high temperature pasteurization (95 ºC/15–30 s), sterilization (110–115 ºC/15–30 s), аnd acidity (pH 4 and pH 5) on the physico chemical, microbiological and sensoric data of milk and whey beverages containing flaxseed oil was studied. It was not the method of heat treatment (pasteurization or sterilization) but the chemical data of fatty phase of drinks that had a substantial influence on their peroxide range in value. The influence of active acidity of the beverages on the microbiological data was negligible. According to the data of sensory evaluation the best were the pasteurized and sterilized samples from milk and whey at pH 4. The sensoric quality of these samples remained stable after 45 days storage. At pH 4.0 the quantity of α-linolenic acid in the fatty phase of the beverages remained stable after 30 days storage at 6 ºС.
Published Kaunas : KTU Maisto institutas
Type Journal article
Language Lithuanian
Publication date 2005